A while back I posted a strawberry rhubarb crumble using oats, which was delicious, but still lacked the “crumble” I was craving. So here is take two (still using honey instead of sugar), with a dough-ier crumble.
You will need:
For the crumble
- 1 1/3 cup unbleached flour
- 1 tsp baking powder
- 1/3 cup honey
- 1 stick of butter, melted
- zest from an entire lemon
- 1 1/2 cup rhubarb, chopped
- 2 cups strawberries, chopped
- 1/2 cup honey
- juice of one lemon
- 1 teaspoon salt
- 3 tbsp cornstarch
Sir together flour, baking powder, butter, lemon zest & honey. Mix until it becomes crumbly, then refrigerate until you are ready to use it. Next mix together rhubarb, strawberries, lemon juice, salt, cornstarch & honey. Pour fruit mixture into a greased 9×9 pan, then top with crumble pieces. Bake at 375° for 40 minutes, then broil an additional 5 minutes on low.
This is a prefect way to use up all that rhubarb from your garden or the farmers market! I definitely achieved the crumble I was going for and the lemon really wows your tastebuds. It tastes like rhubarb/strawberry goodness, topped with lemon bars. Serves well with vanilla ice cream.
